Holy Mackerel!!! I always wanted to say that… and now I finally get to say it in context.  What Does a Mackerel look like?

 

Mackerel Fish is elegance in its shape and due to the subtle brilliancy of it’s color, it is one of the most beautifully designed fish. Typically they have vertical stripes on their backs and deeply forked tails. The name Mackerel given by the french, German Dutch as well as British, is derived from the latin word “Macula”, spot, that it is spotted or a streaked fish.

Scomberomorus (no that isn’t a spell from Harry Potter), is an ancient name for Mackerel fish. The full name is Scomberomorus commerson. Hence the term “Mackerel-Sky” it is also applied to a well known formation of the clouds. Mackerel is a common name applied to a number of different species of pelagic fish, mostly, but not exclusively, from the family Scombridae.

Mackerel is high in omega-3 oils fatty acids. The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. Accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured.

It is for this reason that, if you live in the city, or far from the source. It’s arguably better in this case that eating canned mackerel from a reputable and reliable manufacturer is healthier, because you get to consume the fish which is prepared fresh and canned right away after harvest with all it’s nutrients intact, compared to buying it in the city market which takes a day or sometimes more in transit plus handling.

SLORD Development Corporation is a reliable and reputable  HACCP accredited manufacturer of canned goods, A manufacturer that specializes in toll-packing and of high quality canned seafood. Established since 1985, dozens of satisfied international and domestic companies have trusted SLORD. With highly qualified staff, modern processing and packaging facilities, the freshest raw materials from all over Asia, stringent quality control standards and their toll packing requirements.

 

 

Uni-Pak sardines Philippines is with SLORD  Development Corp. Products bearing the Uni-Pak brand contain only the finest ingredients. Available in select areas locally. Uni-Pak is exported throughout different markets worldwide.

 

I have tried Uni-Pak Mackerel in Natural Oil lots of times and I can vouch for it’s quality and tastiness.

 

 

When I don’t have much time to cook, I always try quick and easy recipes. Cooking with high quality canned food means I always have ingredients on hand.

The following are some wonderful recipes that utilize canned food like Uni-Pak Mackerel In Natural Oil in delicious ways.

 

Mackerel Pasta :

Recipes:

  • 500g spaghetti pasta, cooked
  • 3 tbsp oil
  • 3 cloves garlic, sliced
  • 1 white onion, chopped
  • 1 cup whole tomatoes
  • 1 or 2 can UNI-PAK Mackerel Natural Oil
  • cheddar cheese to top
  • spring onion for garnish
  • lemon wedges

 

Mackerel Tacos:

 

Recipes:

  • Tortillas
  • Squeeze of lime
  • Salsa
  • Salt
  • Tomatoes
  • Shredded cabbage
  • 1 or 2 can UNI-PAK Mackerel Natural Oil (drained)
  • cheddar cheese to top
  • spring onion for garnish
  • lemon wedges

With SLORD, you get quality goods at a very competitive price. Like Unipak Mackerel. Harvesting the bounty of the sea. “Lasa’y Tumpak. Sarap Uni-Pak”.

for more information, visit in Facebook /Instagram: UNIPAKMACKEREL

http://www.slord.com.ph

sales@slord.com.ph

or get in touch with customer service representatives at

+63-2-281-9453

SLORD also has other products:

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The Terrific Tale Of The Tin Can

These days, roughly 200 years after the prototype of Tin Canister (“can” for short) food was first made in England. It is so easy for us to take these marvels of human innovation for granted.  So much so that they remain unnoticed inside our kitchen cabinets or are just kicked around on the ground once they are empty.

But during the tin can’s heyday, they were deeply important to European colonization and later, a representation of western capitalism.

Canning food is a process of preserving food. And our tale begins with Frenchman confectioner, Nicolas Appert, who is credited as the “father of canning”, although he really never used any form of metallic cans. His method was to heat food in corked glass jars, even champagne bottles in the beginning. Then sealing up the cork with wax. This sterilized the contents, which he then transported after wrapping the fragile glass with canvass. His method won him 12,000 francs, which was awarded by the French Ministry of Interior at the command of Emperor Napoleon Bonaparte. -Yes, The Napoleon, as in rumored short but actually not so short Napoleon. You see during the Napoleonic Wars, and even way before then, in the 1750’s. Even with all the military might of the English, French and Dutch Navies. One of their biggest problems was keeping their sailors fed at sea. During long voyages or in times of battle, men starved and a lot of them died. Simply because there wasn’t a sufficient way to preserve and bring food along with them. And so Emperor Napoleon proclaimed a contest would be held. And for  who so ever came up with a way to best preserve food for his men shall win 12,000francs and be nationally acclaimed. Nicolas Appert won the prize in 1810 and was praised in France, but of course our story does not end there.

Only months have passed after Appert’s feat, our tale shifts to England. His work is exploited by another Frenchman, Phillipe De Girard, who has emigrated to London. This “expat” who has improved on Appert’s method, cannot patent his own work in England because he is a foreign national, and to make things worse, England and France are at war. So he enlists the help of a British merchant, Peter Durand to patent his method for him. They patent preserving food in tin plated cans. Why tin? Tin plating was already  widely used at the time as non corrosive coating on steel and iron, specially in utensils. Their method was the first patent which placed the food in a tin plated can, seal it, bathe it in cold water then slowly bring it to a boil, open the lid slightly, then finally seal it again.

What is funny is that all of this was being done with out them even knowing why the food was being preserved on a scientific level. Louis Pasteur’s discovery of why food spoils because of microorganisms and finding out that heat kills bacteria, thus inventing Pasteurization, comes more than 50 years later.

Continuing with our tale: Soon Peter Durand, being the merchant that he is, sells his patent to English engineer, Bryan Donkin for £1,000.

Donkin is a proven technocrat of his day. He has already patented the first steel pen as a replacement to the ole Quill. And has been working on a french designed paper making machine. Where other engineers have been stumped and failed to complete a working model, he later succeeds in this venture.

Bryan Donkin who partnered with 2 others to form the firm Donkin, Hall & Gamble was instrumental in commercially producing and marketing canned food in England. 2 Years after improving on De Girard’s process, Donkin’s canned beef was successful enough to be purchased in bulk and fueled the men of the British Army and Navy. It was proclaimed to uplift the men’s spirits and morale at a time when they needed it, specially in battle or on long voyages which spanned around the globe, throughout the British colonies and beyond. Evidence of this is that there is a cove in Chile named Caleta Donkin, named as such by a royal navy ship sailing in that area at the time because her crew were so delighted with “Donkin’s canned food”.  Explorers also benefited  from the canned food produced by Donkin & company, bringing the valuable food source on their expeditions to sustain them.

Tin Can Made in 1812 by Bryan Donkin and Company. Preserved at the Science Museum in London

A fascinating fact to add, is that the can opener was invented another 30 Years after the invention of the tin can. So before that, people had to open it by using rocks, a hammer & chisel or even a bayonet.

Eventually Donkin left his partners to pursue other engineering challenges. But elsewhere, the tin can developed furthermore – So much more in America. Where it has flourished since the Civil War all the way to MRE’s (Meal Ready to Eat) and rations  in WWI and WWII.

Canned food has reached new heights and has made fortunes, becoming a tool of capitalism with the help of products like condensed milk, baked beans, fruit, fish & meat and even worthy of symbolizing Pop Culture, just as in the work of art by Andy Warhol’s iconic “32  Campbell’s Soup Cans” painting in the 60’s.

Image result for andy warhol 32 campbell's soup cans
32 Campbell’s Soup Cans by Andy Warhol circa 1962

 

Just how much has the innovation of canned food shaped our lives… I wonder.

 

 

 

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